Chunky Beef Chowder

Rinse the rice thoroughly, place in a saucepan and pour in enough water enough water to cover the rice by 2 1/2 cm. Cook over a low heat, covered with a tight fitting lid for 20 minutes.

When the rice has nearly cooked prepare the chowder. Heat the oil in a large non stick wok or saucepan and fry the onions for 5 minutes. Add the carrots and stir fry for a further 2 minutes.

Add the beef strips and stir fry for 2 minutes. Add the soy sauce, stock, black bean sauce and chilli sauce. Simmer for 3 minutes. Stir the spinach leaves into soup and remove from the heat.

Spoon the cooked rice into four bowls and ladle the soup into the bowls. Garnish with coriander and serve.